North African Shakshuka

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

2 TBSP olive oil

1 large shallot, minced

4 cloves garlic, minced

1 tsp paprika

1 tsp cumin

½ tsp chili powder

1 28-ounce can no salt added diced tomatoes in their juice

6 large eggs

½ tsp each sea salt and ground black pepper

2 TBSP each fresh chopped parsley and cilantro, stems removed

Directions:

1. Heat olive oil in a large sauté pan (12” with a lid) on medium heat. Sauté the shallots for 1-2 minutes until they become translucent, then add the garlic and spices. Cook for one more minute.

2. Pour the can of tomatoes with the juice into the pan. Season with salt and pepper. Bring to a simmer. Simmer for 2 minutes.

3. Using a spoon, create a well in the sauce and crack in an egg (I crack each egg into a ramekin before adding to prevent getting eggshells in my dish). Repeat with all 6 of the eggs, cover, then cook 7-9 minutes until the eggs are done to your liking.

4. Serve in shallow bowls, sprinkled with chopped parsley and cilantro. Add more salt and pepper if desired.

5. Serve with Gluten Free Naan or crusty gluten free bread. (Pictured with crusty GF, dairy free bread topped with dairy free mozzarella and chopped cilantro and parsley)